Grain Free Yorkshire Pudding; Paleo & Vegetarian Friendly

Since Yorkshire pudding traditionally contains wheat flour they’ve been off limits to those of us who are gluten-free, grain-free and/or paleo…. That is until now, my grain free yorkshire pudding recipe will return this family favorite dish to your healthy, real food table!

Yorkshire pudding is a traditional English dish made from batter consisting of eggs, flour, and milk that is usually served with roast beef and gravy. They are fluffy, savory egg-bread deliciousness that can also be served a a dessert.

But don’t limit these to just holidays and with roasted beef, this morning we are enjoying them drizzled with maple syrup, they taste just like french toast!

And they are made with just 5 simple ingredients you most likely already have in your pantry and don’t require any complicated technique or supplies. If you can mix up a basic batter you can make these, too.

Grain Free Yorkshire Pudding; Paleo & Vegetarian Friendly

Although traditional yorkshire pudding is made with reserved meat drippings for flavor, you can use any healthy cooking fat. Most often if I don't have mead drippings I will use butter. You can also make these as a breakfast french toast tasting bread, use reserved bacon or sausage drippings and top with a drizzle of maple syrup. For a vegetarian/paleo variation you can use any dairy free milk alternative and coconut oil for the fat.

Servings

Prep Time

12muffins or 1-8x8 pan

5min

Cook Time

15-20 min

Servings

Prep Time

12muffins or 1-8x8 pan

5min

Cook Time

15-20 min

Grain Free Yorkshire Pudding; Paleo & Vegetarian Friendly

Although traditional yorkshire pudding is made with reserved meat drippings for flavor, you can use any healthy cooking fat. Most often if I don't have mead drippings I will use butter. You can also make these as a breakfast french toast tasting bread, use reserved bacon or sausage drippings and top with a drizzle of maple syrup. For a vegetarian/paleo variation you can use any dairy free milk alternative and coconut oil for the fat.

I can’t remember if I’ve said this before (brain fog haha) but I’ve tried various milks in these and the best, crisp, hollow ones are made with 10% cream for those who can tolerate dairy. They make great cream puffs with no alteration to the recipe and you can add cheese, garlic sauteed spinach, etc to the pan at the same time you pour in the batter for savory puffs to go with soup.

I was brought up with traditional flour Yorkshire putting. Finding this recipe was a miracle. FYI, I put a pinch of gluten-free baking powder in and use key instead of butter. I use coconut milk and the esults are outstanding. Thank you!

These are great – hubby said better than he had in London (I think fresh from the oven was a big factor, but even so…) Also, I had to sub for tapioca flour but it was great – in case others are wondering.

oohh thank you for the recipe.. I LOVE yorkshire pudding and was trying to find an alternative to flour. Just made them with full fat cream instead of milk and they came out soooo deliiicious. That’s a recipe to keep 🙂

I actually used this recipe to make toad in the hole and I have to say it was probably the best I’ve ever made. The batter cane out so light and fluffy and so, so tasty. Thank you so so much . This is definitely now my go to recipe

I’m dairy free so what are the best milk alternatives to use for this recipe? I typically have cashew milk and coconut milk in the house. Which would be better or is there something else you can recommend?

These came out perfectly, thanks. They almost rose too much. I think it probably helps to let the mixture sit for a while before baking? I do that when I make coconut pancakes also and they always seems to come out better that way. The only thing that didn’t work out (apart from my terrible gravy) was heating up the melted butter in the oven. I probably left it too long and it burnt, so did it again with goose fat. I’ll be making these again at New Year, delicious 🙂